Skip to main content

Thai Pumpkin + Green Bean Ramen Noodle Soup

Life is beautiful. People are beautiful. Random acts of kindness are beautiful.

Here are some beautiful things that have happened in the past 48 hours:
- I got 15 full minutes of quiet to drink my coffee and read the Boise Weekly
- a man brought me a jar of fresh salsa he made from his garden veggies
- Guru Donuts donated a box of vegan goodies to my belly
- Jenny's Lunch Line also made a large donation to my belly
- The meter dude did not give me a ticket after my meter expired because he thought it was my car
- "Someone" gave me 4 bottles of wine
- Had a slumber party
- Enjoyed some live music
- Played some live music
- Was gifted a pumpkin, 4 lbs green beans, a mess of yellow squash from friends' gardens
- I got to make this dish

Garnished w/Thai red chilis, lime wedges, cilantro, peanuts, Sriracha

olive oil
1 small onion, chopped
3-5 garlic cloves, minced
3 tbsp minced ginger
2 tbsp red curry paste
2 tbsp curry powder
1 tsp sriracha
2 cans coconut milk
5 c veggie broth
2 tbsp umeboshi
3 tsp raw sugar
1 lb green beans
1/2 medium sized pumpkin
1 lb rice noodles
  1. Preheat your oven to 350 and roast up your pumpkin (it takes one Grey's Anatomy to be the right kind of tender.)
  2. Heat up some oil in a stock pot and toss in the onion, garlic, ginger and let that cook for a minute or two. Add in the paste, powder, and sriracha and get those onions all coated up. Now add in the coconut milk, broth, umeboshi, and sugar; let simmer while you work on your green beans.
  3. Trim up those green beans. Once you've got them all topped and tailed throw them in a fry pan and get them all browned up. While your green beans are browning, cube up your heavenly pumpkin. 
  4. Add in the rice noodles to your boiling broth, coconut milk mixture and give her a good stir. Finally, toss in the green beans and the pumpkin and let that simmer/set for at least 45 minutes to get the flavors all married and shit.  


Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…